Preheat the broiler. Combine the artichoke hearts, basil and garlic in the bowl of a small food processor and process until blended. Stir in 1 tsp. of the Chile Oil. Season to taste with kosher salt. In a medium bowl, stir together the reserved marinade and remaining 2 tsps. Chile Oil. Taste, season with salt and add more Chile Oil if needed. Brush on toasted bread slices. Spread artichoke mixture evenly on each bread slice and top with a thin slice of Brie. Broil until cheese is melted and beginning to bubble. Sprinkle with cayenne pepper (if using) and serve.